Spaghetti carbonara is a staple dish in many homes and everyone has their own way of making it – but according to an Italian chef there are only five ingredients you need
Spaghetti carbonara is an Italian favourite [stock image](Image: (Image: Getty Images))
Spaghetti carbonara is a beloved dish in many households, with everyone having their unique twist on it. However, an Italian chef insists that only five ingredients are needed to make an authentic version of the dish.
Do you add cream to your carbonara for that extra richness? Or perhaps bacon? Well, according to Italian chef Massimo Bianchi, these are big no-nos. Thankfully, he’s shared his secrets for crafting a traditional carbonara, emphasising that it should be consumed immediately after cooking while it’s still piping hot.
In a 2019 interview with Gourmet Traveller, he revealed that all you need are eggs (six egg yolks and three egg whites), 50ml of extra-virgin olive oil, 200g of guanciale (pork cheek), cheese (25g parmesan and 25g pecorino) and, of course, spaghetti (500g). If you can’t find guanciale, don’t fret – pancetta is a suitable substitute.
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To whip up this iconic dish, Bianchi starts by heating the olive oil in a frying pan. Once hot, sauté the guanciale until it’s crispy. Then, in a separate bowl, combine the egg whites, egg yolks and cheese. Add black pepper for seasoning if you wish.
The next step is to cook the pasta al dente, which translates to “to the tooth” and means it should be firm when bitten. Finally, drain the pasta but reserve some of the water.
This starchy liquid not only thickens the sauce but also helps it adhere to the pasta. Now, toss the spaghetti and guanciale into the egg and cheese mix, giving it a quick stir to meld everything together. If the pasta seems too dry, don’t hesitate to add a splash of the reserved starchy cooking water.
Season with a tad more black pepper and dish up. There you have it – your guide to crafting pasta like a true expert, and it’s all pretty straightforward, right?
While you’re at it, why not sample the “Vincenzo Agnesi method” as recommended by Nigella Lawson? She claims it “reduces the risk of overcooking” the pasta. Fans dub it the “passive cooking method”, lauding its cost-saving merits.
The trick is simple: boil a pan of water, sling in your pasta for two minutes, then kill the heat, slap on a cover, and leave it be until al dente. The water remains hot enough to continue cooking the pasta gently; patience may be required but hey, your wallet will thank you!
Dining and Cooking